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Guilty pleasure Mojo brisket breakfast

Beef brisket prepared with Black Mojo sauce and Beef Bark rub from the Pitmaster Collection, transformed into a 'Guilty pleasure breakfast'.

Ingredients

Black Mojo Pitmaster Collection
brisket
1Egg
Spring onion
Sesame
Beef Bark Pitmaster Collection
Pepper

Preparation

Mojo brisket

  1. Trim the brisket and remove the membranes and excess fat.
  2. Mix 750 grams of water with 250 grams of Beef Bark rub and dissolve the rub in the water. Then strain this water.
  3. Inject the brisket every 3 centimeters with the Beef Bark solution.
  4. Wrap the brisket in cloths and let it rest in the refrigerator for 24 hours.
  5. Lightly coat the brisket with Black Mojo sauce.
  6. Sprinkle Beef Bark Rub over the brisket.
  7. Heat the barbecue or smoker to 110°C and add wood chips to smoke the brisket until it reaches a core temperature of 70°C. This takes about 3 to 4 hours.
  8. Meanwhile, mix 300 grams of Black Mojo with 300 grams of water. This will be the broth.
  9. Prepare 5 large, overlapping pieces of aluminum foil and place the brisket on them once it has reached 70°C. Fold the edges up tightly against the brisket.
  10. Pour the mojo broth over the brisket and wrap it tightly.
  11. Place the brisket back on the grill and increase the temperature to 120°C. Wait until the core of the brisket reaches 92°C.
  12. Let it rest for at least half an hour before slicing.